jos_aftertaste.jpgJoy of Sake Aftertaste:

Origin of Aroma

It took sake-makers nearly a century to unlock the secrets of how to make ginjo sakes with floral and fruity aromas. This month’s Aftertaste looks at how brewers coax fragrances like apple, banana, litchi and anise from just rice, water and yeast.

We’ll try 37 different sakes, ranging from highly aromatic labels to those whose subtle fragrance is barely discernible. The tasting takes an hour and is followed by sake appetizers and more reflective sake-sipping until 8:00 p.m.

Reservations may be made online through the following link:Aftertaste Ticket Store or call Karen at 212-989-7699. All sales are final and attendance is limited to 50
Monday, January 26, 2009
6:00 p.m. to 8:00 p.m.
Sumile Restaurant (154 West 13th Street)
Tel (212) 989-7699
Registration from 5:30 p.m.
Program begins promptly at 6:00 p.m.
$37 per person (tax & tip included)

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